STUDY OF THE RELATIONSHIP BETWEENBIOIMPEDANCE OF POSTMORTEM BEEFMUSCLE AND ITS pH VALUE

来源 :第十四届世界食品科技大会 | 被引量 : 0次 | 上传用户：suan11111

【摘要】

：

30 heads of 18-month aged Simmental cross breed cattle were slaughtered to investigate the postmortem behavior of bioimpedance of beef muscle and relationship between bioimpedance and pH value of the

【作者】

：

Deligeersang YAN Ru LIU Hui-yan LU Shao-yue WANG Zheng-gang CUI Li-juan

【机构】

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College of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018,CHINA

【出处】

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第十四届世界食品科技大会

【发表日期】

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2008年1期

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　　30 heads of 18-month aged Simmental cross breed cattle were slaughtered to investigate the postmortem behavior of bioimpedance of beef muscle and relationship between bioimpedance and pH value of the muscle,Longissimus dorsi (LD) muscle samples excised from carcasses right after slaughtering cattle.Samples were stored at temperature of close to cryotic point (1*~-1℃) for ten days experiment.The first group of samples were tested at 3h right after slaughter,the following samples were tested every 24h.The last group were tested at 216h (10th day) afier slaughter.

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